Oat-Stuffed Chicken Legs

Ingredients

• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 1 teaspoon dried rosemary
• 10 ounces button mushrooms, chopped into 1/4 inch pieces
• 1/2 cup rolled oats
• 1/2 cup chicken stock
• Kosher salt and freshly ground black pepper
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 4 chicken legs, thigh bone removed

Directions

1. Set a rack in the center of the oven and heat it to 425º. Warm the butter in a large skillet over medium high heat until it has melted. Stir in the shallots and cook until they just start taking on color, about 4 minutes. Add the rosemary and mushrooms, then cook, stirring frequently, until the mushrooms have given off their moisture and are starting to brown, about 8 minutes. Stir in the oats and let them toast for 1 minute, then pour in the chicken stock and cook until the stock is absorbed, about 4 minutes. Take the pan off the heat, season the mixture to taste with salt and pepper, and let it come to room temperature.
2. Scatter the onions across the bottom of a roasting pan, drizzle with the olive oil, and toss to coat. Add salt and pepper. Spoon the filling into the opening in each chicken thigh left by the removed bone. Arrange the chicken over the onions with the seam facing down. Roast until the chicken is well browned and an instant read thermometer placed in the thickest section of the thigh reads 165 degrees F, about 25 minutes. Take the pan out of the oven and rest the chicken for 10 minutes before serving.